32 research outputs found
Turistik Destinasyonlarda Yerel Yiyecek Tüketimine Etki Eden Faktörler Üzerine Bir Araştırma
No full textBu araştırma motivasyonel faktörlerin ve yiyecek neofobisinin destinasyonlarda yerel yiyecek tüketimi üzerinde nasıl bir etkisinin olduğunun tespit edilmesi amacıyla gerçekleştirilmiştir. Ayrıca, motivasyonel faktörlerin, turistlerin yiyecek neofobisi algılarının ve turistik destinasyonlardaki yerel yiyecek tüketim sıklıklarının demografik değişkenler (cinsiyet, medeni durum, yaş, eğitim durumu ve coğrafi bölge) açısından farklılaşmasının incelenmesi araştırmanın ikincil amacını oluşturmaktadır. Mevcut araştırmanın evrenini 2015 yılında İstanbul iline gelen toplam 12 428 733 yabancı turist oluşturmaktadır. Örneklemi ise 384 olarak belirlenmiş ve toplamda 408 turiste ulaşılmıştır. Örneklem grubunun belirlenmesinde kolayda örneklem yöntemi kullanılmıştır. Veri toplama aracı olarak anket formu kullanılmıştır. Anket formu iki bölümden oluşmaktadır. İlk bölümde katılımcıların demografik özelliklerine ilişkin sorular yer alırken, ikinci bölümde motivasyonel faktörler ve yiyecek neofobisine ilişkin ifadeler yer almaktadır. Söz konusu anket formları yüzyüze görüşme tekniği kullanılarak uygulanmıştır. Araştırma kapsamında elde edilen veriler bağmsız gruplar t-testi ve ANOVA ile yapısal eşitlik modeli kullanılarak test edilmiştir. Yapılan analizler sonucunda motivasyonel faktörlerin tüm boyutlarının (kültürel deneyim, kişilerarası ilişkiler, sağlık endişesi, heyecan, duyusal çekicilik) destinasyonlarda yerel yiyecek içecek tüketimi üzerinde olumlu bir etkisinin olduğu tespit edilmiştir. Buna ek olarak yiyecek neofobisinin ise destinasyonlarda yerel yiyecek içecek tüketimi üzerinde olumsuz yönde ve büyük bir etkisi olduğu gözlenmiştir.The main purpose of this study is to examine how the motivational factors and food neophobia affect local food consumption in a destination. Additionally, the differences of motivational factors, tourists' food neophobia perception and the frequency of tourist local food consumption at a destination in terms of demographic characteristics (gender, age, educational level, marital status and geographical region) were examined. The population of this research is comprised of 12 428 733 foreign tourists visiting Istanbul in 2015. The sample size was determined 384 and a total of 408 tourists were reached. Convenience sampling method was used in determining the sampling group. Data was collected with a questionnaire form. The questionnaire form consists of two parts. In the first part, there are questions about demographic characteristics of the participants, while in the second part, motivational factors and expressions about food neophobia are mentioned. The questionnaire form was administered face-to-face. The data obtained from the study were tested by using the independent samples t-test, one-way ANOVA and structural equation modeling. As a result of the analyses, it has been found that all dimensions of motivational factors (cultural experience, interpersonal relationship, excitement, health concern and sensory appeal) have a positive effect on the consumption of local food at destinations. In addition, food neophobia has been observed to have a significant and negative effect on local food consumption in destinations
A Study On Factors Affectıng Local Food Consumptıon In Tourısm Destınatıons
No full textBu araştırma motivasyonel faktörlerin ve yiyecek neofobisinin destinasyonlarda yerel
yiyecek tüketimi üzerinde nasıl bir etkisinin olduğunun tespit edilmesi amacıyla
gerçekleştirilmiştir. Ayrıca, motivasyonel faktörlerin, turistlerin yiyecek neofobisi algılarının
ve turistik destinasyonlardaki yerel yiyecek tüketim sıklıklarının demografik değişkenler
(cinsiyet, medeni durum, yaş, eğitim durumu ve coğrafi bölge) açısından farklılaşmasının
incelenmesi araştırmanın ikincil amacını oluşturmaktadır. Mevcut araştırmanın evrenini
2015 yılında İstanbul iline gelen toplam 12 428 733 yabancı turist oluşturmaktadır.
Örneklemi ise 384 olarak belirlenmiş ve toplamda 408 turiste ulaşılmıştır. Örneklem
grubunun belirlenmesinde kolayda örneklem yöntemi kullanılmıştır. Veri toplama aracı
olarak anket formu kullanılmıştır. Anket formu iki bölümden oluşmaktadır. İlk bölümde
katılımcıların demografik özelliklerine ilişkin sorular yer alırken, ikinci bölümde
motivasyonel faktörler ve yiyecek neofobisine ilişkin ifadeler yer almaktadır. Söz konusu
anket formları yüzyüze görüşme tekniği kullanılarak uygulanmıştır. Araştırma kapsamında
elde edilen veriler bağmsız gruplar t-testi ve ANOVA ile yapısal eşitlik modeli kullanılarak
test edilmiştir. Yapılan analizler sonucunda motivasyonel faktörlerin tüm boyutlarının
(kültürel deneyim, kişilerarası ilişkiler, sağlık endişesi, heyecan, duyusal çekicilik)
destinasyonlarda yerel yiyecek içecek tüketimi üzerinde olumlu bir etkisinin olduğu tespit
edilmiştir. Buna ek olarak yiyecek neofobisinin ise destinasyonlarda yerel yiyecek içecek
tüketimi üzerinde olumsuz yönde ve büyük bir etkisi olduğu gözlenmiştir.The main purpose of this study is to examine how the motivational factors and food
neophobia affect local food consumption in a destination. Additionally, the differences of
motivational factors, tourists' food neophobia perception and the frequency of tourist local
food consumption at a destination in terms of demographic characteristics (gender, age,
educational level, marital status and geographical region) were examined. The population
of this research is comprised of 12 428 733 foreign tourists visiting Istanbul in 2015. The
sample size was determined 384 and a total of 408 tourists were reached. Convenience
sampling method was used in determining the sampling group. Data was collected with a
questionnaire form. The questionnaire form consists of two parts. In the first part, there
are questions about demographic characteristics of the participants, while in the second
part, motivational factors and expressions about food neophobia are mentioned. The
questionnaire form was administered face-to-face. The data obtained from the study were
tested by using the independent samples t-test, one-way ANOVA and structural equation
modeling. As a result of the analyses, it has been found that all dimensions of motivational
factors (cultural experience, interpersonal relationship, excitement, health concern and
sensory appeal) have a positive effect on the consumption of local food at destinations. In
addition, food neophobia has been observed to have a significant and negative effect on
local food consumption in destinations
From the Kitchen to the Destination: Exploring the Influence of Cooking Classes on Destination Perception and Revisit Intention
No full textThis study investigates the influence of cooking class participation and active involvement on destination perception and revisit intention, focusing on Turkish cuisine as a case study. The research aims to understand how engaging in a hands-on cooking experience, preceded by exposure to cultural materials, shapes individuals\u27 perceptions of a destination and their likelihood of revisiting it. Participants, who have never visited Turkey, will partake in a specially designed Turkish cooking class where they will be immersed in the culinary traditions of the country. Before the cooking session, participants will be exposed to videos and photos showcasing Turkish culture and landmarks to provide context for their cooking experience. During the cooking class, participants will actively engage in preparing a 4-course Turkish meal under the guidance of an instructor. Following the cooking session, semi-structured interviews will be conducted to explore participants\u27 overall experiences and perceptions, as well as their intentions to visit Turkey in the future. Through qualitative analysis of interview data, this study seeks to uncover the nuanced ways in which cooking class participation influences participants\u27 perceptions of Turkey as a destination and their willingness to revisit. Findings from this research will contribute to the understanding of the role of experiential activities, such as cooking classes, in shaping destination perception and tourist behavior
Erratum to: Exciton recycling via InP quantum dot funnels for luminescent solar concentrators (Nano Research, (2021), 14, 5, (1488-1494), 10.1007/s12274-020-3207-9)
No full textThe article “Exciton recycling via InP quantum dot funnels for luminescent solar concentrators” written by Houman Bahmani Jalali1,§, Sadra Sadeghi2,§, Isinsu Baylam3,4, Mertcan Han5, Cleva W. Ow-Yang6, Alphan Sennaroglu3,4, and Sedat Nizamoglu1,2,5 (✉), was originally published Online First without Open Access. After publication online first, the author decided to opt for Open Choice and to make the article an Open Access publication. Therefore, the copyright of the article has been changed to © The Author(s) 2020 and the article is forthwith distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, duplication, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The original article has been corrected
Erratum to: Exciton recycling via InP quantum dot funnels for luminescent solar concentrators (Nano Research, (2020), 10.1007/s12274-020-3207-9)
No full textThe article “Exciton recycling via InP quantum dot funnels for luminescent solar concentrators” written by Houman Bahmani Jalali1,§, Sadra Sadeghi2,§, Isinsu Baylam3,4, Mertcan Han5, Cleva W. Ow-Yang6, Alphan Sennaroglu3,4, and Sedat Nizamoglu1,2,5 (✉), was originally published Online First without Open Access. After publication online first, the author decided to opt for Open Choice and to make the article an Open Access publication. Therefore, the copyright of the article has been changed to © The Author(s) 2020 and the article is forthwith distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, duplication, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The original article has been corrected
Role of intensive dietary and lifestyle interventions in the treatment of lean nonalcoholic fatty liver disease patients
No full textBackground/aim Although weight loss is recommended for the treatment of nonalcoholic fatty liver disease (NAFLD) in overweight and obese individuals, this treatment modality remains questionable in lean individuals. In this study, we investigated the effects of medical nutrition therapy (MNT) and intensive lifestyle interventions (ILIs) for NAFLD in lean versus obese patients. Methods In total, 35 patients (14 lean and 21 obese) were included in the study. All patients underwent transient elastography examinations, and controlled attenuation parameter (CAP) of >238 dB/m was indicative of hepatic steatosis. After 8 weeks of dietitian follow-up with MNT and ILI, the patients were compared with the baseline. Results Significant weight loss was recorded in both lean (5.4%) and obese patients (5.7%) with NAFLD. The mean BMI decreased from 23.9 (20.5-24.8) to 22.4 (19.5-24.2) kg/m(2)(P = 0.001) in lean patients and from 34.0 (30.0-42.0) to 31.6 (26.9-42.5) kg/m(2)(P < 0.001) in obese patients. The alanine aminotransferase level significantly decreased from 56 (15-163) to 28 (13-98) U/L (P = 0.010) in lean patients and from 27 (13-81) to 22 (13-46) U/L (P = 0.018) in obese patients. The median CAP decreased from 299 (246-360) to 236 (169-318) dB/m (P = 0.002) in lean patients and from 325 (258-400) to 253 (202-383) dB/m (P < 0.001) in obese patients. Moreover, remission of hepatic steatosis was detected in eight lean patients (57.1%) and eight obese patients (38.1%). Conclusion These results indicate that 5% body weight loss in effective in both obese and lean patients resulting in a similar NAFLD remission
Paradoxo da Autenticidade: um Exame sobre Gastronomia Local
No full textLocal gastronomy offers authenticity, an important element of tourist experience. However, some tourists cannot experience gastronomic products in their exact authentic forms. This issue causes from tourists' typology, importance level of gastronomy, and quest for authenticity. For serving widely variated tourists, producers of the local gastronomic products make changes in the essence of products. Current study aims to investigate changing process of gastronomic products’ authenticity which are served in the context of tourism, and to develop an understanding on causes and costs of deterioration. Methodologically, existing literature had evaluated with conceptual inferences. As the findings propose, the changes start with touristic exploration which is followed by tourism-related deterioration. After deterioration, if process of recovery conducted, turning back to the exact form of authenticity does not seem possible. The alternative forms of authenticity are most likely to occur. Additionally, mistaken perspectives like considering recovery preventions as short-term actions can lead the deterioration again, like a loop. Raising awareness for prevent this loop is this study's critical proposition to destinations. Opening new horizons for the phenomenon of authenticity and overthrowing the idea that see tourists as the sole reason for deterioration are the contributions to the literature. The changes that lead deterioration are responsibility of locals, too.La gastronomía local ofrece autenticidad, un elemento importante en la experiencia turística. Sin embargo, algunos turistas no pueden experimentar los productos gastronómicos en su forma auténtica. Este problema se debe al tipo de turista, el nivel de importancia de la gastronomía y su búsqueda por autenticidad. Para atender a una gran variedad de turistas, los productores gastronómicos locales realizan cambios en la esencia de sus productos. Este estudio tiene como objetivo investigar el proceso cambiante de la autenticidad de los productos gastronómicos, ofertados en el contexto del turismo y desarrollar una comprensión de las causas y los costos de su deterioro. Metodológicamente, la literatura existente se ha evaluado con inferencias conceptuales. Como los resultados demuentran, los cambios comienzan con la exploración turística, seguida de un deterioro relacionado con el turismo. Después del deterioro, aún si se lleva a cabo el proceso para la recuperación de la autenticidad del producto, no es posible volver a su forma exacta. Es más probable que ocurran nuevas formas alternativas de autenticidad. Además, perspectivas erróneas como considerar medidas preventivas de recuperación como acciones a corto plazo, pueden conducir nuevamente al deterioro, como una espiral. Concientizar para prevenir esa espiral, es la propuesta crítica de este estudio para los destinos. Abrir nuevos horizontes para el fenómeno de la autenticidad y derribar la idea de que son los turistas el único motivo de deterioro, son las contribuciones a la literatura. Los cambios que provocan el deterioro también son responsabilidad de los lugareños.A gastronomia local oferece autenticidade, um elemento importante na experiência turística. No entanto, alguns turistas não conseguem experimentar os produtos gastronômicos em sua forma autêntica. Este problema se deve ao tipo de turista, ao nível de importância da gastronomia e à busca por autenticidade. Para atender a um variado número de turistas, os produtores gastronômicos locais fazem mudanças na essência dos produtos. Este estudo pretende investigar o processo de mudança de autenticidade de produtos gastronómicos, oferecidos no contexto do turismo, e desenvolver uma compreensão das causas e custos da deterioração. Metodologicamente, a literatura existente foi avaliada com inferências conceituais. Como os resultados sugerem, as mudanças começam com a exploração do turismo, seguida pela deterioração relacionada ao turismo. Após a deterioração, se o processo de recuperação for realizado, o retorno à forma exata de autenticidade parece não ser possível. Novas formas alternativas de autenticidade são mais prováveis de ocorrer. Além disso, perspectivas equivocadas, como considerar medidas preventivas de recuperação como ações de curto prazo, podem levar à deterioração novamente, como em uma espiral. Aumentar a conscientização para evitar essa espiral é a proposta crítica deste estudo para os destinos. Abrir novos horizontes para o fenômeno da autenticidade e derrubar a ideia de que os turistas são o único motivo de deterioração são contribuições à literatura. As mudanças que levam à deterioração também são de responsabilidade da população local
TURİSTİK DESTRİNASYONLARDA YEREL YİYECEK İÇECEK TÜKETİMİNE ETKİ EDEN FAKTÖRLERİN ANALİZİ
No full textGastronomy Tourism Through Tea and Coffee: Travellers' Museum Experience
No full textSeyitoglu, Faruk/0000-0002-7859-6006Purpose - The main aim of the present research is to investigate the tea and coffee experience of travellers around the world and clutch the dimensions of tea and coffee museum experience. Design/methodology/approach - Travellers who had experienced tea and coffee museums were purposefully selected as a sample group for the study. As tea and coffee museums that are benefiting from user-generated content (UGC) are limited, a qualitative multiple case study method has been chosen to enrich more comments and obtain more data. For the data gathering, as a UGC platform, TripAdvisor was benefited. Findings - According to an inductive content analysis of reviews, the model of dimensions of tea and coffee museum experience that consist of nine main categories revealed: educational experience, authentic experience, memorable experience, participatory experience, shopping experience, atmosphere, facilities, employees and tour guides and negative experiences (negative staff attitudes and skills, lack of foreign language explanations and cleanliness). Originality/value - To the best of the authors' knowledge, this study is the first to examine the tea and coffee museum experience of travellers around the world. It contributes to the gastronomy literature by providing the dimensions of the tea and coffee museum experience
Gastronomy tourism through tea and coffee: travellers’ museum experience
No full textPurpose: The main aim of the present research is to investigate the tea and coffee experience of travellers around the world and clutch the dimensions of tea and coffee museum experience. Design/methodology/approach: Travellers who had experienced tea and coffee museums were purposefully selected as a sample group for the study. As tea and coffee museums that are benefiting from user-generated content (UGC) are limited, a qualitative multiple case study method has been chosen to enrich more comments and obtain more data. For the data gathering, as a UGC platform, TripAdvisor was benefited. Findings: According to an inductive content analysis of reviews, the model of dimensions of tea and coffee museum experience that consist of nine main categories revealed: educational experience, authentic experience, memorable experience, participatory experience, shopping experience, atmosphere, facilities, employees and tour guides and negative experiences (negative staff attitudes and skills, lack of foreign language explanations and cleanliness). Originality/value: To the best of the authors’ knowledge, this study is the first to examine the tea and coffee museum experience of travellers around the world. It contributes to the gastronomy literature by providing the dimensions of the tea and coffee museum experience
